The first time I had bourbon hard sauce was in London and it was served alongside a slice of sticky toffee pudding.  It was blissful.  I could not stop thinking about it our entire time in London which meant we enjoyed not once but twice.  After coming home I got into the kitchen and created a recipe for our pleasure.

Curious as to what hard sauce is?  It is a butter-based decadent topping that also is made with sugar and booze.  I have tried making it with rum as well as brandy and every time I come back to bourbon.  I find the bourbon has more depth and flavor.  This recipe for bourbon hard sauce takes a simple dessert from simple to fancy in no time.  It always impresses everyone that takes a bit.  Super easy and not fussy to make.  

I usually make a couple of batches during the holidays and serve alongside warm slices of gingerbread, or with pumpkin pie.  It is even fantastic served with a warm slice of apple pie and bread pudding.  Really the possibilities are endless.  Though I do enjoy most when it is served with something warm and comforting. 

Bourbon Hard Sauce

Ingredients:

1 1/2 cup unsalted butter, at room temperature

1 1/3 cup + 1 tablespoons powdered sugar, sifted

1/4 cup bourbon

1/2 teaspoon vanilla extract

How To:

In a mixing bowl on medium speed, cream the butter until fluffy.

Add the powdered sugar, beat for 3 minutes.

Add the bourbon, 1 tablespoon at a time, along with the vanilla, mixing continually until well combined, about 3 – 5 minutes.

Scoop the hard sauce into a bowl.

Refrigerate for at least 3 hours to let the flavors mingle.

Bring to room temperature 20 minutes before serving.

Will keep for 1 week.

Serve.

Eat.